In a small bowl, or directly in the baking dish (like I do to save on dishes), whisk together Dijon mustard,
Lightly salt the chicken thighs on both sides, as honey and mustard will already add some intensity.
Smother the chicken thighs in the sauce and place rolled up, smooth side up, in a baking dish. ensuring each piece is coated. Dot with small pieces of butter for extra richness
Place in the oven and bake for 50-55 minutes, basting the chicken with pan juices halfway through. This keeps the chicken moist and helps the glaze form. If you’re not out walking the dog while dinner is cooking, ideally baste from time to time.
Homer_JG
Looks yummy but the butter feels unnecessary. Should be plenty of fat rendering out of the thighs that you could then baste them with as they cook.
1leggeddog
Looks good!
NeinRegrets
That looks more than 2 tbsp butter. But, yes, I’ll eat that.
Emotional_Act_461
Looks amazing. Def making this.
droctagonau
Ok so 2 things. There is no point peeling those garlic cloves, just crush them and throw them in. And if you get skin-on thighs you won’t need the butter and will get crispy skin.
Calock
I agree with many of the comments on improvements, but in general more of this type of content please. Straightforward recipe with no fluff or odd ingredient replacements.
Rbw91
Leaving a note here so I can revisit. This looks lovely
9 Comments
Source: [Recipe 30](https://recipe30.com/honey-mustard-chicken.html/)
4 chicken thighs, skin-off
2 tbsp Dijon mustard
1 ½ tbsp honey
1 tbsp apple cider or white wine vinegar
3-4 sprigs fresh thyme (or 1 tsp dried)
¾ cup dry white wine (or chicken stock)
3 garlic cloves, crushed
1 bay leaf
Salt & pepper, to taste
2 tbsp butter
Preheat oven to 350°F (180°C).
In a small bowl, or directly in the baking dish (like I do to save on dishes), whisk together Dijon mustard,
Lightly salt the chicken thighs on both sides, as honey and mustard will already add some intensity.
Smother the chicken thighs in the sauce and place rolled up, smooth side up, in a baking dish. ensuring each piece is coated. Dot with small pieces of butter for extra richness
Place in the oven and bake for 50-55 minutes, basting the chicken with pan juices halfway through. This keeps the chicken moist and helps the glaze form. If you’re not out walking the dog while dinner is cooking, ideally baste from time to time.
Looks yummy but the butter feels unnecessary. Should be plenty of fat rendering out of the thighs that you could then baste them with as they cook.
Looks good!
That looks more than 2 tbsp butter. But, yes, I’ll eat that.
Looks amazing. Def making this.
Ok so 2 things. There is no point peeling those garlic cloves, just crush them and throw them in. And if you get skin-on thighs you won’t need the butter and will get crispy skin.
I agree with many of the comments on improvements, but in general more of this type of content please. Straightforward recipe with no fluff or odd ingredient replacements.
Leaving a note here so I can revisit. This looks lovely
Delicious